Spice-Rubbed Salmon**

Ingredients:

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp packed brown sugar
• 1/2 tsp sea salt
• 2 salmon fillets, 6-8 oz each (with or without skin)
• 2 TBS extra-virgin olive oil

Heat a small fry pan over medium-high heat. Put coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant (2-3 minutes). Watch carefully since the seeds will burn quickly. Transfer the spices to a spice grinder or a mortar. Grind the seeds, add brown sugar and salt and mix well.

Place the salmon 'skin' side down on a plate and rub the top of each fillet with the spice mixture. Cover tightly with plastic wrap and refrigerate for 1 hour.

Preheat oven to 400 degrees.

In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over, keeping the spice crust intact, and transfer pan to oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, about 5-6 minutes. Serves 2.

** (Recipe from Williams-Sonoma web site)